Internal meat temp.

[tbcop-is-smokin]

Hey Folks..
I'm not sure which category I should post this under....
And I'm sure you all already have an answer in the forum somewhere...
Do we have a list in the forum listing all internal temps. on different types of meat?
I would like to print one for my file...
Thanks in advance...
Tony

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[jpittssr]

Hey Folks..
I'm not sure which category I should post this under....
And I'm sure you all already have an answer in the forum somewhere...
Do we have a list in the forum listing all internal temps. on different types of meat?
I would like to print one for my file...
Thanks in advance...
Tony

Hey Tony, are you looking for the recommended safe temp?
They are published in several places on the internet. I used to have a restaurant and I kept a printout near the grill.
Here is a link to USDA. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index

[DivotMaker]

We don't have a "consolidated" list, but that's something I will work on!  Most posters include their temps in their recipes, so I've always used that.  The list really isn't that long, so I'll try to put something together.  The USDA chart is great for those who really don't want to take any chances, but if you like medium to medium-rare beef, you're going to be disappointed at 145!    The other temps in the link look OK, though.

[gmbrown]

We don't have a "consolidated" list, but that's something I will work on!  Most posters include their temps in their recipes, so I've always used that.  The list really isn't that long, so I'll try to put something together.  The USDA chart is great for those who really don't want to take any chances, but if you like medium to medium-rare beef, you're going to be disappointed at 145!    The other temps in the link look OK, though.

Also, it depends a lot on what you're cooking and how. Anything you're cooking in a smoker is likely to have a lot of connective tissue that needs to be broken down for the meat to be tender, meaning you'll have to cook it to much higher internal temps than you would, say, a steak. Most of us cook briskets in the smoker to an internal temp in the 190s and it comes out perfect. But if you grill, say, a steak to 190, you'll have a lump of charcoal.

[DivotMaker]

Also, it depends a lot on what you're cooking and how. Anything you're cooking in a smoker is likely to have a lot of connective tissue that needs to be broken down for the meat to be tender, meaning you'll have to cook it to much higher internal temps than you would, say, a steak. Most of us cook briskets in the smoker to an internal temp in the 190s and it comes out perfect. But if you grill, say, a steak to 190, you'll have a lump of charcoal.

Great comments, Geoff.  We actually have put together a guide now.  If you haven't seen it, you can find it here:

http://smokinitforums.com/index.php?topic=2151.0

[gmbrown]

We actually have put together a guide now.  If you haven't seen it, you can find it here:

http://smokinitforums.com/index.php?topic=2151.0

Hey, that's pretty handy! Thanks for the link!

[DivotMaker]

You're welcome, Geoff!  It will be a "work in progress," so be sure to PM me an additions or suggestions!

[es1025]

 DM
 I would put the usda temps for non beef products. We all have diiferent temps for beef.

[DivotMaker]

I'll look at that, Ed.  Thanks!